MENU
For 6 mini-pizzas: 500 g mixed beef and veal mince 50 g stale bread 100 g milk 30 g parmesan cheese 1 egg 1 small garlic clove 100 g diced Speck Alto Adige PGI 150 g fontina cheese salt & pepper nutmeg chives breadcrumbs to taste extra virgin olive oil to taste
For 12 mini-pizzas: 1 kg mixed beef and veal mince 100 g stale bread 200 g milk 60 g parmesan cheese 2 eggs 2 small garlic cloves 200 g diced Speck Alto Adige PGI 300 g fontina cheese salt & pepper nutmeg chives breadcrumbs to taste extra virgin olive oil to taste
For 24 mini-pizzas: 2 kg mixed beef and veal mince 200 g stale bread 400 g milk 120 g parmesan cheese 4 eggs 4 small garlic cloves 400 g diced Speck Alto Adige PGI 600 g fontina cheese salt & pepper nutmeg chives breadcrumbs to taste extra virgin olive oil to taste
Preparation
Crumble the stale bread into a bowl, pour in the milk and let it stand for a few minutes so that the bread will soften.
Put the minced meat, bread (with the milk squeezed out), salt, 1 egg, parmesan, nutmeg, minced garlic clove and half of the Speck Alto Adige PGI into a bowl and knead well. Divide the dough into 6 equal parts and, using a pastry cutter or your hands, make 6 round bases, each 1 cm thick.
Dip the base for each mini-pizza in breadcrumbs and place on a baking tray lined with baking paper. Then pour a little oil over each base and, using a pastry brush, spread it over the surface. Cook for 12 minutes at 180° (fan oven). Cut the fontina cheese into small pieces and place on each base, then finish baking in the oven for another 5 minutes.
To finish, garnish the mini-pizzas with the remainder of Speck Alto Adige PGI, chives and a sprinkle of pepper. Serve hot.
Ready to try something new?
See more Speck recipes ...
Attention pasta lovers: You can’t go wrong with this South Tyrolean carbonara with Speck Alto Adige PGI.
A true classic of South Tyrolean cuisine, reimagined with Speck Alto Adige PGI, spinach and roasted hazelnuts.
Italian antipasti, ideal for celebrations, as a snack or as a starter. Enjoy our focaccia with Speck Alto Adige ...
Give your antipasto even more taste - with Seck Alto Adige PGI and a homemade garlic salsa
Lunch or dinner alike, this Italian classic is always the perfect dish - especially when Speck Alto Adige PGI is the secret ingredient
Perfect for a quick snack or an easy meal after work. You can never go wrong with a wrap!
Fluffy buns filled with creamy cheese and Speck Alto Adige PGI
You know crêpes with chocolate sauce, but have you ever tried this incredibly delicious treat with Speck Alto Adige PGI.
A refined dish that harmoniously combines prawns, Speck Alto Adige PGI, and Roveja peas.
The sweetness of pumpkin and the full-bodied taste of Speck Alto Adige PGI: Lasagne like you’ve never seen before!